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University of the Ryukyus Repository >
Faculty of Agriculture >
Bulletin >
The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus >
No.50 (2003/12) >
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| Title | : | 高脂肪高コレステロール負荷ラットの血清および肝臓中脂質に及ぼすウコン入発酵飲料投与の影響 |
| Title alternative | : | Effect of oral administration of new fermented preparations containing turmeric on serum and liver lipid concentrations in rats feeding high fat and high cholesterol |
| Authors | : | 上地, 俊徳
福重, 耕一郎
小倉, 剛
川島, 由次
砂川, 勝徳
田幸, 正邦
本郷, 富士弥 |
| Authors alternative | : | Uechi, Shuntoku
Fukushige, Koichiro
Ogura, Go
Kawashima, Yoshitsugu
Sunagawa, Katsunori
Tako, Masakuni
Hongo, Fujiya |
| Issue Date | : | 1-Dec-2003 |
| Abstract | : | 高脂肪高コレステロール食を負荷したラットに自家調製した3種類の新規発酵飲料を経口投与し,血清および肝臓中の脂質濃度に及ぼす影響を検討した.実験Iにおいて,水を投与した陽性対照群に比べてウコン入WP発酵飲料を投与した群で肝臓中の総脂質量およびトリグリセライド濃度が有意に低下した.これと同様のことがWP発酵飲料投与群とウコン入発酵飲料投与群でも見られた.次に,前半4週間は高脂肪高コレステロール食と水を投与し,後半4週間は餌を基本食に切り替えた上で飲料水を各発酵飲料に切り替えた実験IIにおいて,ウコン入WP発酵飲料投与群で血清中のトリグリセライド濃度の有意な低下が観察された.同様の傾向はWP発酵飲料投与群とウコン入発酵飲料投与群でも見られた.すなわち,実験IとIIにおいてウコン入WP発酵飲料,WP発酵飲料およびウコン入発酵飲料のいずれにも高脂肪高コレステロール食を負荷したラットの脂質代謝改善を示唆する成績が得られたが,効果の点でこれらの飲料間に特に違いは認められなかった.
The effect of new fermented preparations with turmeric on serum and liver lipid concentrations in rats feeding high fat/cholesterol was investigated. We made three kinds of fermented preparations: Preparation 1 contained both milk-whey and turmeric, Preparation 2 contained milk-whey only, Preparation 3 contained turmeric only. In animal experiment I , both the liver total lipid and TG levels for the group drinking fermented preparation 1 was lower than the levels of the positive control group in rats. Similar phenomenan were recognized in rats drinking preparation 2 and 3. In animal experiment II, the serum TG level for the group drinking fermented preparation 1 was significantly lower than that of the positive control group in rats. From the animal experiment I and II, Preparation 1, 2 and 3 that we made may improve the lipid metabolism of the rats feeding the high fat high cholesterol food. These results suggest the potential to develop a new fermented preparation with multiple therapeutic effects. |
| Type Local | : | 紀要論文 |
| ISSN | : | 0370-4246 |
| Publisher | : | 琉球大学農学部 |
| URI | : | http://hdl.handle.net/20.500.12000/3610 |
| Citation | : | 琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.50 p.165 -170 |
| Appears in Collections | : | No.50 (2003/12)
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